Advertising

ingredients

2 1/2 pounds tomatillos, husked, rinsed, and quartered

1 tablespoon lard or vegetable oil

10 medium cloves garlic

15 small pasilla de Oaxaca chiles, stemmed and seeded

Kosher or fine sea salt

preparation

1. In a small saucepan, combine the tomatillos with enough
water to come about halfway up the side of the pan, cover, and
cook over medium heat until they are soft, about 10 minutes;
strain, reserving the liquid.

2. Meanwhile, on a plancha or in a heavy skillet, melt the lard
over medium heat. Add the garlic and cook until soft and well
charred on all sides, 5 to 10 minutes; transfer to the jar of an
electric blender.

3. Add the chiles to plancha and toast for 2 minutes per side.
Remove, tear them into pieces, and add them to the blender.
Pour in the reserved cooking liquid, add a large pinch of salt,
and blend until smooth. Add the tomatillos, blend, and taste to
adjust the salt, as necessary.